CN106190722A - A kind of astaxanthin yellow wine and preparation method thereof - Google Patents
A kind of astaxanthin yellow wine and preparation method thereof Download PDFInfo
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- CN106190722A CN106190722A CN201610542901.2A CN201610542901A CN106190722A CN 106190722 A CN106190722 A CN 106190722A CN 201610542901 A CN201610542901 A CN 201610542901A CN 106190722 A CN106190722 A CN 106190722A
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- astaxanthin
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- collagen protein
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/12—Ketones
- A61K31/122—Ketones having the oxygen directly attached to a ring, e.g. quinones, vitamin K1, anthralin
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/33—Heterocyclic compounds
- A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
- A61K31/365—Lactones
- A61K31/375—Ascorbic acid, i.e. vitamin C; Salts thereof
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
- A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- A61K38/17—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- A61K38/39—Connective tissue peptides, e.g. collagen, elastin, laminin, fibronectin, vitronectin, cold insoluble globulin [CIG]
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- Proteomics, Peptides & Aminoacids (AREA)
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- Gastroenterology & Hepatology (AREA)
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- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
The invention discloses a kind of astaxanthin yellow wine, including the component of following percentage by weight: base liquor 70 80%, natural astaxanthin 0.04 0.2%, collagen protein 2 6%, isomaltooligosaccharide syrup 2 6%, soybean polypeptide 1 3% and vitamin C 0.05 0.2%.The present invention further discloses the preparation method of above-mentioned astaxanthin yellow wine.The present invention is to be combined with yellow wine by astaxanthin first, prepare a kind of brand-new color and luster glow, fragrance is strong, flavour is soft, there is antioxidation, defying age, alleviation exercise fatigue, improve the yellow wine of the effects such as immunity, pursue the demand of health care, nutritional yellow wine meeting people.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of astaxanthin yellow wine and preparation method thereof.
Background technology
Astaxanthin is a Carotenoids.Natural astaxanthin is one of the strongest Natural antioxidant, the most clearly
Except intracellular oxygen-derived free radicals, strengthen cell regeneration ability, maintain organism balance and reduce the accumulation of senile cell, from inside to outside
Protection cell and DNA are healthy, thus protect skin health, promote hair growth, defying age, alleviate exercise fatigue, invigorate.
Since two thousand eight, domestic and international numerous studies confirm that astaxanthin has stronger antioxidant activity, are improving immunity, and prevention is swollen
The aspects such as the chronic diseases such as tumor, cardiovascular disease, diabetes develop, slow down aging have positive facilitation.
Natural astaxanthin antioxidant activity exceedes existing antioxidant.Its ability removing free radical is: astaxanthin is
6000 times of ascorbic effect；It it is 1000 times of vitamin E；It it is 800 times of coenzyme Q10；It it is 3100 times of natto；It is colored
700 times of blue or green element；It it is 100 times of beta-carotene effect；It it is 10 times of lycopene effect；It it is 200 times of phylloxanthin effect；
It it is 320 times of tea polyphenols effect.
Confirming through nutritionist, astaxanthin is uniquely can be by a Carotenoids of blood brain barrier.It can cross over from
Blood is to the barrier of brain, so brain, central nervous system and eyes all can be played a protective role by astaxanthin.Astaxanthin is also
There are other effects: improve physical endurance, reduce the risk of muscle damage；Supplemented by inside and reduce wrinkle；Alleviate pigment excessive
The symptom (the most usually said senile plaque) of deposition.
Collagen protein is extracted by animal skins, possibly together with the albumen such as hyaluronic acid, chondroitin sulfate in addition to collagen protein in skin
Polysaccharide, they contain a large amount of polar group, are Moisture factor, and have the tyrosine in prevention skin to be converted into melanic work
With, therefore collagen protein has the effects such as pure natural moisturizing, whitening, wrinkle resistant, speckle dispelling.
Soybean polypeptide has excellent digesting and assimilating and processing characteristics, also has multiple efficacies, such as: promote energy metabolism,
Thus show anti-obesic action；Rush fatigue refreshes, the effect of muscle power；Increase the endurance of muscle, promote flesh red eggs
White recovery；Antioxidation, eliminates human free radical, prevents new free radical from being formed, and delaying human body is degenerated, aging process
Deng.
Yellow wine gives off a strong fragrance, delicious sweetness, and local flavor is mellow, and containing aminoacid, sugar, vinegar, organic acid and multivitamin
Etc. multiple nutrients material.
The astaxanthin yellow wine that the present invention prepares is to use the Purified native Factor such as natural astaxanthin, collagen protein, soybean polypeptide,
In conjunction with modern biotechnology, the meticulously yellow wine of allotment, figure is transparent, and in amber, without precipitation, fragrance is strong, and flavour is soft
With.There is after drinking antioxidation, defying age, alleviation exercise fatigue, improve the effects such as immunity.And, in existing yellow wine city
In Chang, the product also not having astaxanthin to combine with yellow wine comes out..
Summary of the invention
The purpose of the present invention is providing a kind of astaxanthin yellow wine and preparation method thereof.
Technical scheme: for realizing above-mentioned technical purpose, the 1 of the present invention, a kind of astaxanthin yellow wine, it is characterised in that include
The component of following percentage by weight: base liquor 70-80%, natural astaxanthin 0.04-0.2%, collagen protein 2-6%, oligomeric different wheat
Bud syrup 2-6%, soybean polypeptide 1-3% and vitamin C 0.05-0.2%.
Preferably, described isomaltooligosaccharide syrup is isomaltooligosaccharide syrup IMO-500.
Present invention further proposes the preparation method of above-mentioned astaxanthin yellow wine, comprise the steps:
(1) raw material is dissolved: by the natural astaxanthin of formula ratio, collagen protein, soybean polypeptide, vitamin C respectively with pure
Water dissolution, obtains material dissolution liquid standby after mixing；
(2) allotment is blent: open blender, by the base liquor of formula ratio, material dissolution liquid, isomaltooligosaccharide syrup mixing,
Add pure water, stir, make finished wine precision be 10-12 °；
(3) filter: above-mentioned material carries out membrane filtration；
(4) sterilization, fill: the feed liquid after filtration, after high-temperature short-time sterilization, fill and get final product.
Preferably, in step (4), high-temperature short-time sterilization condition is: temperature 121-124 DEG C, second time 5-15.
Coding, inspection, labeling, the step of vanning is also had after step (4).
Beneficial effect: the present invention is to be combined with yellow wine by astaxanthin first, prepared a kind of brand-new color and luster glow,
Fragrance is strong, flavour is soft, has the yellow wine of the effects such as antioxidation, defying age, alleviation exercise fatigue, raising immunity, with full
Foot people pursue the demand of health care, nutritional yellow wine.
This product has the following characteristics that
(1) this product is nutritious, except aminoacid, sugar, organic acid and the multiple dimension produced containing yellow wine fermentation itself is raw
Outside element, possibly together with compositions such as astaxanthin, collagen protein, soybean polypeptide；
(2) this product color glow, fragrance is strong, flavour is soft；
(3) this product has antioxidation, defying age, alleviation exercise fatigue, improves the effects such as immunity..
Detailed description of the invention
The present invention proposes the preparation method of a kind of astaxanthin yellow wine, and its formula is:
High-quality base liquor 70-80%, natural astaxanthin (water solublity) 0.04-0.2%, collagen protein 2-6%, oligomeric different Fructus Hordei Germinatus
Syrup IMO-500 2-6%, soybean polypeptide 1-3%, vitamin C 0.05-0.2%, pure water is appropriate.
Production technology is:
(1) raw material is dissolved: according to formula proportion, by natural astaxanthin (water solublity), collagen protein, soybean polypeptide, dimension life
Element C dissolves by appropriate amount of purified water respectively, standby after mixing；
(2) allotment is blent: open blender, high-quality base liquor, material dissolution liquid, isomaltooligosaccharide syrup, pure water are pressed
Proper proportion adds, and stirs, and finished wine precision is 10-12 °；
(3) filter: above-mentioned material carries out membrane filtration；
(4) sterilization, fill: the feed liquid after filtration, after high-temperature short-time sterilization, fill amount deviation meets regulation (bottle, Gai Tong
Cross disinfection cabinet sterilization), high-temperature short-time sterilization condition is: temperature 121-124 DEG C, second time 5-15；
(5) coding: coding requires that font is clear；
(6) inspection, labeling, vanning: finished product sampling inspection, and provide examining report, by qualified products labeling, enter after vanning
Storehouse.
Below by specific embodiment, the present invention is further described, it is noted that for the ordinary skill of this area
For personnel, under the premise without departing from the principles of the invention, it is also possible to make some modification and improvement, these also should be regarded as belonging to
Protection scope of the present invention.
Embodiment 1
Produce the formula of 1000g astaxanthin yellow wine: high-quality base liquor 700g, natural astaxanthin 0.5g, collagen protein 25g, low
IMO slurry 55g, soybean polypeptide 28g, vitamin C 1.8g, pure water is appropriate.
1. dissolve raw material: according to formula proportion, by natural astaxanthin (water solublity), collagen protein, soybean polypeptide, vitamin
C dissolves by appropriate amount of purified water respectively, standby after mixing；
2. blend allotment: open blender, by high-quality base liquor, material dissolution liquid, isomaltooligosaccharide syrup, pure water by suitable
When ratio adds, stirring, finished wine precision is 10-12 °；
3. filter: above-mentioned material carries out membrane filtration；
4. sterilization, fill: the feed liquid after filtration, after high-temperature short-time sterilization, fill amount deviation meets regulation (bottle, Gai Tong
Cross disinfection cabinet sterilization), high-temperature short-time sterilization condition is: temperature 121-124 DEG C, second time 5-15；Finished product can be formed.
Embodiment 2:
Produce the formula of 1000g astaxanthin yellow wine: high-quality base liquor 750g, natural astaxanthin 1.2g, collagen protein 32g, low
IMO slurry 40g, soybean polypeptide 16g, vitamin C 1.1g, pure water is appropriate.
This production method is identical with example 1.
Embodiment 3:
Produce the formula of 1000g astaxanthin yellow wine: high-quality base liquor 800g, natural astaxanthin 2g, collagen protein 52g, oligomeric
Iso-maltose syrup 25g, soybean polypeptide 10g, vitamin C 0.6g, pure water is appropriate.
This production method is identical with example 1.
The beneficial effect of of the present invention astaxanthin yellow wine is expanded on further below by way of clinical case.
1. clinical observation 48 example case, with test group (astaxanthin yellow wine) antioxidation, defying age 24 example, with matched group (city
Sell common yellow wine) 24 examples compare.Test group: arbitrary astaxanthin yellow wine in embodiment of the present invention 1-3, oral, each 10ml,
Every day twice, sooner or later sub-service.Taking continuously 1 month is 1 course for the treatment of, and monthly further consultation is once.Observing time is 4 courses for the treatment of.Comparison
Group: commercially available common yellow wine, oral, each 10ml, every day twice, sooner or later sub-service.Taking continuously 1 month is 1 course for the treatment of, monthly multiple
Examine once.Observing time is 4 courses for the treatment of.
2. efficacy evaluation (with reference to " new Chinese medicine guideline of clinical investigations "):
(1) recovery from illness: wrinkle disappears or substantially disappears, symptom integral reduces >=95%；
(2) effective: wrinkle significantly reduces, symptom integral reduces >=70%；
(3) effective: wrinkle shoals thin out, symptom integral reduces >=30%；
(4) invalid: wrinkle is not improved, even increase the weight of, symptom integral reduces less than 30%.
3. test group and matched group comparitive study, be shown in Table 1.
Table 1 test group and matched group comparitive study
| Recovery from illness | Effective | Effectively | Invalid | Add up to | Effective percentage (%) | |
| Test group | 4 | 13 | 6 | 1 | 24 | 95.8 |
| Matched group | 0 | 0 | 0 | 24 | 24 | 0 |
4. test group (astaxanthin yellow wine) antioxidation, defying age 24 example, total effective rate reaches 95.8%, (commercially available with matched group
Common yellow wine) 24 example effective percentage 0, compare, hence it is evident that be better than matched group.Illustrate that antioxidation of the present invention, defying age are evident in efficacy,
There is outstanding promotional value.
Claims (5)
1. an astaxanthin yellow wine, it is characterised in that include the component of following percentage by weight: base liquor 70-80%, natural shrimp are blue or green
Element 0.04-0.2%, collagen protein 2-6%, isomaltooligosaccharide syrup 2-6%, soybean polypeptide 1-3% and vitamin C 0.05-
0.2%.
Astaxanthin yellow wine the most according to claim 1, it is characterised in that described isomaltooligosaccharide syrup is oligomeric different wheat
Bud syrup IMO-500.
3. the preparation method of the astaxanthin yellow wine described in claim 1, it is characterised in that comprise the steps:
(1) raw material is dissolved: by the natural astaxanthin of formula ratio, collagen protein, soybean polypeptide, vitamin C respectively with pure water-soluble
Solve, obtain material dissolution liquid after mixing standby；
(2) blend allotment: open blender, by the base liquor of formula ratio, material dissolution liquid, isomaltooligosaccharide syrup mixing, add
Pure water, stirs, and makes finished wine precision be 10-12 °；
(3) filter: above-mentioned material carries out membrane filtration；
(4) sterilization, fill: the feed liquid after filtration, after high-temperature short-time sterilization, fill and get final product.
The preparation method of astaxanthin yellow wine the most according to claim 3, it is characterised in that in step (4), high-temperature instantaneous goes out
Bacterium condition is: temperature 121-124 DEG C, second time 5-15.
The preparation method of astaxanthin yellow wine the most according to claim 3, it is characterised in that also have spray after step (4)
Code, inspection, labeling, the step of vanning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610542901.2A CN106190722A (en) | 2016-07-11 | 2016-07-11 | A kind of astaxanthin yellow wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610542901.2A CN106190722A (en) | 2016-07-11 | 2016-07-11 | A kind of astaxanthin yellow wine and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106190722A true CN106190722A (en) | 2016-12-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610542901.2A Pending CN106190722A (en) | 2016-07-11 | 2016-07-11 | A kind of astaxanthin yellow wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111518659A (en) * | 2020-04-10 | 2020-08-11 | 云南爱尔康生物技术有限公司 | Astaxanthin wine and preparation method thereof |
| CN112592795A (en) * | 2020-12-18 | 2021-04-02 | 唐建华 | Astaxanthin red wine and brewing method thereof |
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| CN1316506A (en) * | 2001-05-11 | 2001-10-10 | 刘树军 | Peptide spirit and its preparing process |
| CN1733891A (en) * | 2004-08-11 | 2006-02-15 | 李学立 | Oligoanthocyanin health care wine |
| CN101020878A (en) * | 2007-03-08 | 2007-08-22 | 江南大学 | Process of producing polypeptide yellow wine |
| CN103191089A (en) * | 2013-03-29 | 2013-07-10 | 李树森 | Novel astaxanthin heath-care wine and preparation method thereof |
| CN104877882A (en) * | 2015-06-30 | 2015-09-02 | 青岛浩大海洋保健食品有限公司 | Astaxanthin composite mixed liquor with blood glucose reducing function |
-
2016
- 2016-07-11 CN CN201610542901.2A patent/CN106190722A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1316506A (en) * | 2001-05-11 | 2001-10-10 | 刘树军 | Peptide spirit and its preparing process |
| CN1733891A (en) * | 2004-08-11 | 2006-02-15 | 李学立 | Oligoanthocyanin health care wine |
| CN101020878A (en) * | 2007-03-08 | 2007-08-22 | 江南大学 | Process of producing polypeptide yellow wine |
| CN103191089A (en) * | 2013-03-29 | 2013-07-10 | 李树森 | Novel astaxanthin heath-care wine and preparation method thereof |
| CN104877882A (en) * | 2015-06-30 | 2015-09-02 | 青岛浩大海洋保健食品有限公司 | Astaxanthin composite mixed liquor with blood glucose reducing function |
Non-Patent Citations (2)
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|---|
| 南朝君: "《食疗、营养与烹调》", 31 January 2014, 中国医药科技出版社 * |
| 李平凡: "《淀粉糖与糖醇加工技术＝Starch saccaride and sugar alcohol production technology》", 31 March 2012, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111518659A (en) * | 2020-04-10 | 2020-08-11 | 云南爱尔康生物技术有限公司 | Astaxanthin wine and preparation method thereof |
| CN112592795A (en) * | 2020-12-18 | 2021-04-02 | 唐建华 | Astaxanthin red wine and brewing method thereof |
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